【摘要】 以食品级的单硬脂酸甘油酯和食品级肉桂酸作为复合凝胶剂,在单因素试验的基础上,通过Box-Behnken响应面试验设计得到芝麻油油脂凝胶的最优工艺参数:水浴温度80℃、复合凝胶剂添加量为10%、单硬脂酸甘油酯与肉桂酸质量比1∶1、冷却温度2.29℃,在此条件下,持油性为97.94%。更多还原

【Abstract】 Using food-grade monostearin and cinnamic acid as the compound gelator, the preparation conditions of sesame oil organogel were optimised by Box-Behnken design and response surface analysis based on single factor experiments, which were as follows: 80 ℃ of heating temperture, 10 % of addition of compound gelator, 30 min of heating time, 1 ∶ 1 of the mass ratio of monostearin and cinnamic acid, 2.29 ℃ of cooling tempreture. Under these conditions, the oil binding capacity had got to 97.94 %.更多还原